Commis III (Third Year / Senior Commis Chef)

Reports to: Chef de Partie / Demi Chef de Partie

Core Purpose: To operate with a high degree of skill and independence within a section. A Commis III is on the cusp of promotion, capable of handling complex preparation and cooking tasks with minimal supervision.

Key Responsibilities:

Advanced Preparation: Handles more complex mise en place, such as fabricating poultry/fish, making emulsified sauces, preparing complex garnishes, and pre-cooking critical components.
Independent Work: Manages a full daily prep list for their assigned station with minimal guidance, ensuring timely and accurate completion.
Service Cooking: Takes responsibility for cooking specific dishes or a sub-section of the station during service, demonstrating consistency and timing.
Quality Assurance: Takes personal responsibility for the quality of their own prep work and finished dishes, correcting their own errors.
Mentorship: May provide casual guidance to more junior Commis chefs, demonstrating techniques and kitchen best practices.
Problem-Solving: Begins to anticipate needs, identify potential shortages, and solve minor issues before escalating.
Continued Development: Seeks feedback and refines skills in specific areas (e.g., butchery, pastry) to become a well-rounded cook ready for a Demi role.

Requirements:

Solid culinary education and 2-3 years of progressive experience in quality kitchens.
Proven proficiency in a wide range of cooking techniques and station operations.
High level of organization, self-motivation, and time management.
Ability to work cleanly and efficiently under pressure.
Clearly demonstrates leadership potential and a professional attitude.

Commis III (Third Year / Senior Commis Chef) jobs

Commis III (Third Year / Senior Commis Chef)